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Spaghetti alla Puttanesca

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Spaghetti alla Puttanesca is a bold and savory Italian pasta dish made with garlic, olives, capers, anchovies, and tomatoes — a quick, flavorful meal perfect for weeknights.

Ingredients

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  • 12 oz spaghetti
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 4 anchovy fillets, chopped
  • 1/2 tsp red pepper flakes (optional)
  • 1 (14 oz) can diced tomatoes
  • 1/3 cup pitted black olives, sliced
  • 2 tbsp capers, drained
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  3. Add garlic, anchovies, and red pepper flakes. Sauté for 1–2 minutes until fragrant and anchovies dissolve.
  4. Stir in tomatoes, olives, and capers. Simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste.
  5. Add the cooked spaghetti to the skillet and toss to coat in the sauce. Add reserved pasta water a little at a time to loosen the sauce if needed.
  6. Serve hot, garnished with fresh parsley.

Notes

  • Anchovies melt into the sauce and provide rich umami flavor without a fishy taste.
  • Use high-quality canned tomatoes for the best flavor.
  • Can be made vegan by omitting anchovies and adding a splash of soy sauce or miso paste for umami.
  • Pairs well with crusty bread or a simple green salad.

Nutrition

Find it online: https://tastyera.com/spaghetti-alla-puttanesca/